Alice Waters is the person most often credited with pioneering, in this nation, the notion of fine cuisine as fresh, high-quality, locally procured foods prepared as simply as possible. That's just what she served at her Chez Panisse restaurant in Berkeley, which opened April Fool's Day 1980 and coincided with (some would say kick-started) the explosion of clean California cuisine. Over the next two decades, the less-is-more, ingredient-based philosophy of West Coast chefs would travel cross-country and morph into regional mutations of a vaguely defined New American cuisine that, quite frankly, is just as often founded on a... More >>>